Tutti frutti with Rum

To 1 quart sound, ripe strawberries, washed and hulled, add their weight in sugar and cook slowly just until the sugar dissolves. Pour into a wide-mouthed earthenware crock and when cool, add 1/2 bottle light rum. Allow this to stand tightly covered in a cool place and stir daily. As the season progresses, cook hulled raspberries and their weight in sugar and add them to the jar. Add when possible, sour cherries, apricots, halved and pitted, and plums, pared and quartered, all cooked with equal weights of sugar. When many fruits have been added, pour in another 1/2 bottle light rum and stir the fruit and juices together. When the crock is full, tie the cover down and let the tutti-frutti rest in a cool place for several months.